This recipe appeared in the Houston Chronicle Food Section on Jan. 11, 1995. From the Four Seasons Hotel’s [former] executive chef, Tony Ruppe. This was one of the most outstanding courses at a dinner introducing Amazon fish to Houston. It could serve as an entrée salad on its own.

1 teaspoon each, minced: garlic and Italian parsley
1/2 teaspoon each, minced: rosemary and thyme
Freshly ground black pepper to taste
1/2 cup plus 2 Tablespoons extra-virgin olive oil, divided
8 oz. wheel “La Vaquita” Queso Fresco
1 small head curly endive (frisee)
2 heads Belgian endive
1 head radicchio
2 bunches arugula
juice of 1 lemon
salt and freshly ground black pepper, to taste
Roasted Brazil Nuts (recipe follows)

Mix garlic, parsley, rosemary, thyme, pepper, and 1/2 cup olive oil in a small bowl. Cut cheese into 6 equal wedges and place in single layer in a shallow pan. Coat cheese with herbed oil and marinate in refrigerator at least 1 hour, or overnight. Let stand at room temperature 1 hour before serving.

Tear endives, radicchio, and arugula into bite-size pieces. Wash, spin dry, and refrigerate until chilled. Just before serving, toss lettuces with remaining 2 Tablespoons oil and lemon juice. Season with salt and pepper.

Arrange a mound of salad on each of 6 large plates and place a cheese wedge on the side. Place a small mound of nuts (be sure to include some currants and apricots) next to cheese.

Makes 6 servings.


ROASTED BRAZIL NUTS

8 oz. shelled Brazil nuts
1 Tablespoon extra-virgin olive oil
1/2 teaspoon each, minced: garlic and Italian parsley
1/2 teaspoon each, minced: rosemary and thyme
Salt and freshly ground black pepper, to taste
1/2 cup each, dried: black currants and apricots, minced

Preheat oven to 325 degrees. Place nuts in a single layer on baking sheet. In a small bowl, combine oil, garlic, parsley, rosemary, thyme, slat, and pepper; pour over nuts evenly. Roast nuts until golden and richly flavored. Stir in black currants and apricots and heat until warmed through. Remove from oven, cool on baking sheet and set aside. Warm slightly just before serving.

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